No-Bake Biscoff Cheesecake
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The ultimate no-bake Biscoff cheesecake recipe! With a Lotus biscuit base, creamy Biscoff filling, and melted Biscoff topping.
Why You’ll Love This Biscoff Cheesecake
If you’ve been following my journey since early 2020, you may remember that this Biscoff cheesecake was one of the first recipes I shared on my Fitwaffle Kitchen Instagram page. Over the years, I’ve made small tweaks to perfect it, and now it’s even better!
This recipe has become one of the most loved desserts in my community, and you can even find it featured on page 328 of my best-selling cookbook, “Fitwaffle’s Baking It Easy.”
What Is Biscoff?
Lotus Biscoff, also known as Speculoos or cookie butter, is a caramelized biscuit spread that instantly became one of my favourites when I first tried it several years ago. While many supermarket brands offer their own versions of Speculoos, I find the Biscoff brand to be consistently reliable.
If you’ve never tried Biscoff, you’re in for a treat. Its rich, caramelized flavor makes it the perfect ingredient for this cheesecake.
What Makes This Cheesecake Special?
This is a no-bake cheesecake, which means you don’t need an oven to make it. Instead, it sets in the refrigerator with just the right amount of chill time—6 to 7 hours or, preferably, overnight for the best results.
The combination of a crunchy Lotus biscuit base, creamy Biscoff filling, and smooth melted Biscoff topping makes this cheesecake an indulgent masterpiece. It’s ideal for any occasion, whether it’s a family gathering, dinner party, or special celebration.
Ingredient Tips for the Perfect Cheesecake
When making cheesecakes, I always recommend using a full-fat cream cheese like Philadelphia. Some other brands can be a bit wetter, which may affect how well your cheesecake sets. Always drain away any excess liquid from the cream cheese before using it.
For my American readers, a common question I get is, “What is double cream?” Double cream is what we use in the UK instead of heavy whipping cream, so feel free to swap it for heavy whipping cream if you’re making this recipe in the US.
Finally, remember that Lotus Biscoff spread is also known as Speculoos spread or cookie butter. Whatever you call it, it’s the star ingredient that brings this cheesecake to life.
Equipment You’ll Need
To make this cheesecake, you’ll need the following:
- 8-inch springform pan – For shaping and easy removal.
- Mixing bowls – One for the base and two large bowls for the filling.
- Hand whisk or electric mixer – To whip the cream and combine the filling.
- Spatula or spoon – For smoothing the cheesecake.
- Food processor or bag and rolling pin – To crush the Lotus biscuits.
Ingredients for Biscoff Cheesecake
For the Base:
- 250 g Lotus Biscuits (about 2 cups)
- 75 g unsalted or salted butter, melted (5 tbsp unsalted or salted butter)
For the Cheesecake Filling:
- 300 ml double cream, cold (1 ¼ cups heavy cream)
- 500 g full-fat cream cheese, room temperature (2 cups)
- 300 g Lotus Biscoff spread (1 ¼ cups cookie butter)
- 50 g icing sugar (⅓ cup powdered sugar)
And for the Topping:
- 200 g Biscoff spread, melted (¾ cup cookie butter)
- 2–3 Lotus biscuits, finely crushed
- 1 whole Lotus biscuit (for decoration)
How to Make this No-Bake Biscoff Cheesecake
Step 1: Prepare the Base
First, line an 8-inch (20cm) springform tin with a circular piece of parchment paper.
Start by crushing the Lotus biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Next, mix the biscuit crumbs with the melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom of your lined 8-inch springform pan, using the back of a spoon to smooth it out. Then, refrigerate the base while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, whip the cold double cream until it holds stiff peaks. Set this aside for now.
In another bowl, beat the cream cheese, icing sugar together, and Biscoff spread together until smooth and creamy. Then, gently fold in the whipped cream, being careful not to overmix so the filling stays light and fluffy.
Next, pour the cheesecake filling over the chilled biscuit base, spreading it out evenly with a spatula or the back of a metal spoon. Smooth the top and refrigerate for 6–7 hours, or ideally overnight, to allow the cheesecake to set properly.
Step 3: Add the Topping
Once the cheesecake has set, carefully remove it from the tin.
Melt the Biscoff spread in the microwave or in a small saucepan over low heat until it becomes smooth and pourable. Pour the melted Biscoff over the top of the cheesecake, spreading it into an even layer and allowing it to drip over the edge slightly.
Sprinkle the crushed Lotus biscuits around the edges of the cheesecake to create a decorative border. Place a whole Lotus biscuit in the center for a simple yet elegant finish. Return the cheesecake to the fridge for 30 minutes to allow the topping to set.
And it’s ready to serve. Slice it up using a sharp, warm knife, cleaning the knife in between each slice for best results, and enjoy!
Serving Suggestions
This Biscoff cheesecake is rich, creamy, and indulgent, so it pairs beautifully with lighter accompaniments. For a refreshing touch, serve it with fresh fruit like raspberries or strawberries.
If you’re feeling extra indulgent, drizzle some melted chocolate or caramel sauce over the slices just before serving. It’s also perfect as it is, allowing the Biscoff flavors to shine.
Why You’ll Keep Coming Back to This Recipe
This No-Bake Biscoff cheesecake is more than just a dessert—it’s a guaranteed crowd-pleaser. Its creamy texture, caramelized flavour, and beautiful presentation make it perfect for any occasion.
Whether you’re making it for a special celebration or just enjoying it at home. This cheesecake is easy to prepare and even easier to enjoy. Don’t forget to watch my step-by-step video attached to this blog post for visual guidance.
However, if you’re after a cheesecake that offers a different flavour to this Biscoof Cheesecake, you can check out my No-Bake Twix Cheesecake or this No-Bake Milkybar Cheesecake.
Watch My Step-by-Step Video
For a complete guide, check out my video tutorial on how to make this Biscoff cheesecake. You can find it right here on this page or on my Fitwaffle Kitchen YouTube channel. Follow me on Instagram @fitwafflekitchen and TikTok @fitwaffle for even more cheesecake inspiration!
No-Bake Biscoff Cheesecake
Ingredients
For the Base:
- 250 g Lotus Biscuits about 2 cups
- 75 g unsalted or salted butter melted (5 tbsp unsalted or salted butter)
For the Cheesecake Filling:
- 300 ml double cream cold (1 ¼ cups heavy cream)
- 500 g full-fat cream cheese room temperature (2 cups)
- 300 g Lotus Biscoff spread 1 ¼ cups cookie butter
- 50 g icing sugar ⅓ cup powdered sugar
For the Topping:
- 200 g Biscoff spread melted (¾ cup cookie butter)
- 2-3 Lotus biscuits finely crushed
- 1 whole Lotus biscuit for decoration
Instructions
Step 1: Prepare the Base
- First, line an 8-inch (20cm) springform tin with a circular piece of parchment paper.
- Start by crushing the Lotus biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.
- Next, mix the biscuit crumbs with the melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of your lined 8-inch springform pan, using the back of a spoon to smooth it out. Then, refrigerate the base while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, whip the cold double cream until it holds stiff peaks. Set this aside for now.
- In another bowl, beat the cream cheese, icing sugar together, and Biscoff spread together until smooth and creamy.
- Then, gently fold in the whipped cream, being careful not to overmix so the filling stays light and fluffy.
- Next, pour the cheesecake filling over the chilled biscuit base, spreading it out evenly with a spatula or the back of a metal spoon. Smooth the top and refrigerate for 6–7 hours, or ideally overnight, to allow the cheesecake to set properly.
Step 3: Add the Topping
- Once the cheesecake has set, carefully remove it from the tin.
- Melt the Biscoff spread in the microwave or in a small saucepan over low heat until it becomes smooth and pourable. Pour the melted Biscoff over the top of the cheesecake, spreading it into an even layer and allowing it to drip over the edge slightly.
- Sprinkle the crushed Lotus biscuits around the edges of the cheesecake to create a decorative border.
- Place a whole Lotus biscuit in the center for a simple yet elegant finish. Return the cheesecake to the fridge for 30 minutes to allow the topping to set.
- And it's ready to serve. Slice it up using a sharp, warm knife, cleaning the knife in between each slice for best results, and enjoy!
Such a good recipe and really easy too. We put salted caramel on top rather than the biscoff, just as we fancied it. This will definitely be made again. Thankyou!
This is the second time I’ve made this cheesecake….. 😋